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They are more homogeneous than stainless than other high alloy steels, having carbide only in very small inclusions in the iron. The bulk material is a little bit harder than standard stainless steel such as St-304 (high-end alloys excluded), allowing them to hold a sharper and more acute edge without bending over in contact with hard materials.
Knife retailer Cold Steel markets a variety of knives that use VG-1. [5] Cold Steel claims that VG-1 has better sharpness, edge retention, point strength, shock and strength characteristics than 440C, VG-10, or ATS 34 stainless steels, though any of those alloys may be better than VG-1 in individual categories. [6]
While I suspect in the real world, claimed specifications are not checked and it's meaningless undefined hype, we need to attempt an explanation. (Spyderco famously discovered that their knife supplier/maker was marking 8Cr13MoV steel as 440C.) My limited observations are; at least these "High Carbon Stainless" knives take an edge.
Martensitic stainless steels can be high- or low-carbon steels built around the composition of iron, 12% up to 17% chromium, carbon from 0.10% (Type 410) up to 1.2% (Type 440C): [8] The chromium and carbon contents are balanced to have a martensitic structure.
Schrade Cutlery [47] and Spyderco use 154CM, 440C, D2, S30V, S60V and S90V steel, [48] [49] [50] and Ernest Emerson's knives are hard-ground from differentially heat-treated A2 tool steel. [51] Emerson Knives machines blades from 154CM steel, [ citation needed ] and Mike Snody uses A2, S35V , 154CM and 440C steels.
440C (UNS designation S44004) is a martensitic 400 series stainless steel, [1] and has the highest carbon content of the 400 stainless steel series. It can be heat treated to reach hardness of 58 to 60 HRC. It can be used to make rolling contact stainless bearings, e.g. ball bearings and roller bearings. It is also used to make knife blades.
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